Sweet Potato Toasts

Today, I’m going to show you the AIP version of sweet potato toast with some variations.

RECIPE ~

Sweet Potato Toasts:
– Preheat your oven to 400 – 425 degrees Fahrenheit.
– Slice the potato lengthwise into even slices (approximately 1/4 to 1/2-inch thick) using a knife or mandoline. Then place them onto a parchment – lined baking sheet.
– Bake for 30 minutes, or until slightly toasted. Thicker slices may require a bit more time.
– Place your toppings on and you’re done!

 

TOPPINGS ~

Guacamole: Just mix together Avocados, Red Onion, Lemon or Lime Juice, Sea Salt

– Roasted Cauliflower Hummus: (Recipe from Strictly Delicious)
– Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
– Cut Cauliflower in 1/2. Add the cauliflower florets, teaspoon of sea salt, and 1 1/2 tablespoons of the olive or avocado oil to a large bowl. Toss with your hands to evenly coat all of the florets with olive oil and sea salt.
– Spread the cauliflower florets in a single layer on the parchment lined baking sheet.
– Place the baking tray in the oven and roast the cauliflower for 20-25 minutes, or until it’s browning and caramelized. Remove from the oven and allow to cool.
– Add the roasted cauliflower, 3 remaining tablespoons of olive or avocado oil, 3 garlic cloves, lemon juice and sea salt to taste, and/ or broth to a food processor. Process to hummus consistency. Add more ingredients to taste and for texture, if needed.

Tigernut Butter: Mix together Tigernut flour, avocado or coconut oil, cinnamon, maple syrup, sea salt and carob powder — if desired….until it is at a: nut butter consistency.